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Malted Brownie Bites

Whether you prefer an edge or middle piece from the brownie pan, these malted brownie bites provide a nice textural compromise that will satisfy everyone and at least pause that great brownie debate. Fill the brownie batter to the top of the mini muffin pan--when the bites bake, the batter will slightly overflow the muffin cups (without ending up on the June Oven floor), creating a crispy, crunchy, chewy brownie top while the muffin part of the brownie is rich, chocolatey and cakey with roasted nutty undertones, courtesy of the malted milk powder.

Prep Time — 20 min
Cook Time — 15 min
Servings — 24
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Ingredients

1 cup sugar

¼ cup light brown sugar

3 large eggs

½ cup melted unsalted butter

1 teaspoon vanilla extract

¾ cup malted milk powder

⅔ cup all-purpose flour

⅔ cup cocoa

1 teaspoon baking powder

1 teaspoon salt

½ cup semi-sweet chocolate chips

nonstick cooking spray

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Begin the batter

Combine the sugar, brown sugar and eggs in a large bowl. Whisk until combined.

1 cup sugar

¼ cup light brown sugar

3 large eggs

large bowl

whisk

measuring cups

Add the liquids

Add the melted butter and vanilla and whisk to combine.

½ cup melted unsalted butter

1 teaspoon vanilla extract

measuring spoons

Add the dry ingredients

Add the malted milk powder, flour, cocoa, baking powder and salt. Whisk until the batter is glossy.

¾ cup malted milk powder

⅔ cup all-purpose flour

⅔ cup cocoa

1 teaspoon baking powder

1 teaspoon salt

Finish the batter

Fold the chocolate chips into the batter until they are evenly distributed.

½ cup semi-sweet chocolate chips

spatula

Grease and fill the mini muffin pan

Coat the entire mini muffin pan including the sides and the part in between the cups with nonstick cooking spray. Scoop or spoon the batter into the muffin cups until they are full, about 3 tablespoons per muffin cup. Use all the batter.

nonstick cooking spray

ice cream scoop

mini muffin pan

Bake the batter

Place the mini muffin pan on the middle shelf of the June Oven. Bake the brownies 15 minutes, until they are cooked through and have overflowed the cups. June will notify you when the brownies are ready.

Cool and unmold the brownies

Remove the brownies from the June Oven and set the mini muffin pan on a cooling rack. Allow the brownies to cool completely in the pan. Use an offset spatula or butter knife to separate the brownie tops that have baked into each other, then loosen the brownies from the pan. Carefully remove the brownie bites from the pan fully intact.

butter knife

Serve the brownies

Serve.

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